Ingredients:
2 kilograms of pork meat (tender)
Salt
10 corns of black pepper
3 small dry onions
4 Carrots
1 Celery Root
Parsley
4 Cloves of Garlic
2 Bay Leaves
3 Tablespoons of caper
1/4 cup pickled cucumber
1/3 cup vinegar
1 tablespoon Gelatin

Recipe:

Chop the meat and place in stew-pan with boiling water. Add the onions, carrots, celery, parsley, bay leaves, garlic, salt and pepper corns. Place the lid on top of pan and let to boil. As soon as the broth reaches boiling point, lower the temperature and simmer for 2-3 hours. Remove any foam that might surface.

After 2-3 hours, remove the ingredients, chop them into small square pieces (meat and vegetables), and place in a bowl (adding extra salt or pepper, to taste). Add capers and pickles. Simmer the remaining broth for another 30 minutes, then add the vinegar and let it simmer for another 5 minutes.
Pour the broth, through a colander, into a bowl (estimated broth around 5-6 cups) and leave it in the fridge to cool overnight.
On the following day, you need to simmer the broth once more and then, add the gelatin (let it soak in two cups of warm water).
Pour the chopped meat and veggies into a rice tin (or a cake tin), and then slowly and carefully add the broth with the gelatin. Put in fridge for 6 to 8 hours, or until the mixture is firm enough to be cut in pieces. Once you wish to present the meat jelly, dip the rice tin in warm water for 20 seconds, and it will come off nice and easy.